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5 January 2015

Plate Up. Hearty Beef Stew

There's been a whole lot of slippery frost on the ground here in London this past week and in my eyes that only means one thing: it's stew weather. I'm sitting here writing this post with a very well-sated tummy, feeling thoroughly warmed from the inside out. Why? Because of this exact recipe. Each time I make a stew I twist the ingredients around to try new things - but it's official, I'm not changing it ever again - because this is perfection. And since I'm a really lovely person I'm going to share perfection with you. Feast your eyes...

What to do
Preheat your oven to 180 degrees Celsius. Coat your beef in cornflour and season well. Heat the butter in a fry pan and fry off the meat in 2 batches until golden brown.

In a large stock pot place the onion, carrots, celery, tomatoes, garlic, chilli, stock, wine, tomato paste, sugar and thyme. Season well. Add the beef. Cover and roast in the oven for 1 hour and 20 minutes.

Give the stew a good stir. Add the potatoes and worcestershire sauce and while you're at it, give the cherry tomatoes a squish with a fork so that they break into the stew. Return to the oven for a further 40 minutes.

Serve garnished with parsley and a side of good crusty bread. Sounds so good I'm ready for round two!